Honey Glazed Piñon Cinnamon Rolls ready to serve. Photo by Liddie Martinez

Video showing how to prepare Honey Glazed Piñon Cinnamon Rolls. Video by Liddie Martinez

By LIDDIE MARTINZ
Española Valley

As we embark on new resolutions and begin the New Year with a fresh outlook and a solid plan, don’t forget to pencil in those special memory-making moments in your kitchen! We all know how quickly our calendars fill and before you know it, all those hopes of spending more quality time with your loved ones, while well-intended, fades into the background of our very busy lives. Where do you find that extra time to cook one of grandma’s recipes with your kids or grandkids? We have all been there, watching our schedules fill with other priorities.

Here is a tip – get your 2023 calendar out now and place one full day per quarter on your schedule to cook a treasured or new recipe with someone you love. Before you know it, spring will arrive with daffodils waving their heads in the breeze reminding you of the seeds you must plant, flowers you must water and beds you must rake and hoe. Don’t let another year pass without scheduling some time to share a few precious moments with your loved ones.

Now, this recipe is the one I recommend baking with the kiddos! You can substitute the piñon with walnuts or pecans as the piñon crop was a bust this year (unless you have some of those valuable morsels tucked away in your freezer like I do). Plan for the lean times. I put a few pounds in the back of my freezer a couple of years ago when we had a bumper crop and now, I am almost out but, I have enough to make a few more rounds of these special cinnamon rolls. There is nothing better than having kids or company wake to the aroma of cinnamon wafting through the hallways.

Have the little ones help you with the dough. It is a great way for them to learn math. Let them measure and show them visually what ½ a cup looks like compared to a cup or a teaspoon or a tablespoon. Fractions are best learned in the kitchen!

Honey Glazed Piñon Cinnamon Rolls

Ingredients – Dough

2¼ Teaspoons Yeast

2 Tablespoons Sugar, divided

½ Cup Very Warm Milk

6 Tablespoons Butter, plus more for greasing pans

2 Cups Flour

1 Teaspoon Salt

1 Large Egg

Ingredients – Filling

½ Cup Butter

1 Cup Brown Sugar

½ Cup Golden Raisins

½ Cup Piñon Nuts

¼ Cup Honey

2 Tablespoons Cinnamon

Ingredients – Icing

¼ Cup Cream Cheese, room temperature

¼ Cup Butter, softened

2 Tablespoons Milk

2 Cups Powdered Sugar, sifted

1 Teaspoon Vanilla Extract

Start with the dough

Combine yeast, milk and sugar and set aside until frothy about 5 minutes.

Melt butter and set aside to slightly cool.

In large mixing bowl with dough hook attachment, combine flour, remaining sugar and salt. With mixer on low add yeast mixture and egg and knead until filling is incorporated. Carefully add milted butter by drizzling alongside of bowl very slowly. When butter is absorbed, increase speed to medium and knead for 10 full minutes. Place dough ball in center of large bowl and cover with plastic and set aside to rise, about 1 -2 hours.

In a small bowl mix cinnamon and brown sugar; set aside.

Make icing – beat butter and cream cheese together until fully combined and fluffy.  Add vanilla and milk and whip on medium speed then reduce speed to low and add powdered sugar a third at a time until fully incorporated. Whip on medium for 1-2 minutes and set aside; if consistency is too thick for you, add more milk a little at a time.

Punch dough down once it has doubled in size and roll it out into a large rectangle, butter dough, sprinkle with cinnamon sugar, top with raisins and piñon nuts and drizzle with honey. Roll from widest side and cut thick slices with sharp, thin knife and place in buttered pie plates. Cover with plastic and allow to rise – about 35 – 40 minutes. Bake at 375° F for 18 minutes or until golden brown.

Slide out onto serving platter then pipe glaze over rolls and serve warm.

Makes 8 servings.

Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.